Executive Sous Chef

Executive Sous Chef

Kat's Kitchen More Info

2922 Domingo Ave, Berkeley, CA 94705 Full Time • Salary ($70k - $80k) Expires: Oct 24, 2026

Kat's Kitchen is a neighborhood cafe and wine bar in Berkeley, located in the former Rick & Ann's space and continuing its tradition of genuine hospitality. With breakfast, lunch, and a relaxed afternoon wine program, it focuses on seasonal cooking, thoughtful preparation, and everyday ease, creating a place guests can rely on and return to often.

Kat's Kitchen is looking for a Sous Chef to collaborate with new ownership and Head Chef to evolve its legacy. The Sous Chef will work with the Head Chef to run and manage the restaurant kitchen, pantry retail, and catering programs and must be comfortable working under pressure, executing a range of daily tasks, and ensuring the kitchen produces exemplary food while simultaneously fostering a healthy, happy work environment.

What You'll Do

• Work with the Head Chef to implement the culinary program and ensure that every dish embodies quality, creativity, and taste.
• Assist in the training and mentoring of kitchen staff, making sure that all kitchen staff have the support and ability to execute the menu at a high level.
• Uphold the standards of hospitality and professionalism in the kitchen, leading by example to inspire and motivate the team.
• With the Head Chef, be able to manage kitchen operations, including opening and closing procedures, to guarantee a smooth flow of service and adherence to hygiene standards.
• Ensure compliance with local regulations and industry standards, demonstrating respect for our community and fostering a positive reputation.
• Work collaboratively to elevate the experience, whether through menu innovation or special catering events.
• Manage daily kitchen workflow, including staff scheduling, service quality, and budget adherence.
• Fulfill any other duties as assigned by the Head Chef or ownership, contributing to the overall success of the establishment.

Who You Are

• You easily connect with others and have a proactive, solutions-oriented mindset and clear communication.
• You're a team player who can set your ego aside and find win-for-all solutions.
• Your sense of ownership helps you identify pain points in operations steps to fill voids and build infrastructure for future success and stability.
• You can lead by example: showing others how to serve in an unpretentious yet high-quality food & beverage environment.
• 2+ years of experience in a high-volume restaurant.
• Knowledge of standard restaurant service procedures

Knowledge, Skills & Abilities

• High emotional maturity & ability to connect with others.
• Excellent hands-on organizational skills and attention to detail.
• Strong supervisory and leadership skills.
• Ability to prioritize tasks and to delegate them when appropriate.
• Basics of G Suite & scheduling software.
• Basics of Toast and associated software, e.g., XChef.

Education and Experience

• High School Diploma or equivalent
• At least one (1) years of Sous Chef or Kitchen Management experience required.
• Opening experience is a plus.

Health & Safety

• Solid understanding of professional kitchen standards and expectations.
• Ability to follow recipes, techniques, and quality requirements precisely.
• Strong attention to detail and consistency.
• Ability to remain calm, focused, and professional under pressure.
• Commitment to cleanliness, organization, and food safety.
• Must have or obtain a California Food Handler's Certification.

Work Environment

• Involves standing and walking the entire shift
• Involves holding objects with hands
• Involves reaching, bending, and stooping frequently
• Involves lifting, moving, and carrying at least 25-50 pounds with frequency throughout the shift

Compensation: Salary ($70,000.00 - $80,000.00)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, 401k, Dining Discounts, Wellness Program

Ability to work in a fast paced environment

Strong Problem Solving Skills

Ability to Inspire and Motivate a Team

Experience in Menu Development

Knowledge of Food Safety Regulations

Ability to Manage Stress Effectively

Strong Interpersonal Skills

Ability to Adapt to Changing Situations